I am looking for receipe for Italian sausage?

Question

The receipe includes Italian sausage,green peppers and onions

Answer 1

Remove the casing and make a nice pasta sauce, and any leftovers, if you can find or have frozen bread dough like Rhodes, it makes a dandy calzone or panzarotti.

Even a quick and easy Italian sloppy joe dish, just loosen the sauce with a bit of stock or additional sauce

Answer 2

HOT ITALIAN SAUSAGE AND PEPPERS

6 whole hot Italian sausages
2 cloves garlic, minced
1 large onion
1 green bell pepper
3 tbsp olive oil

Set the sausages to boil for about 10 min, drain set aside. Chop the pepper and onion in 3/4-1" pieces.
Sauté over medium-high heat in a large skillet. Pour in the olive oil, add the diced garlic, peppers and onion. Cook the vegetables just until they begin to soften. Transfer contents of skillet to a large bowl and set aside.

Slice sausages into 1/2" thick coins, as you would carrots. Place one more tablespoon olive oil into the skillet and fry the sausages until they are lightly browned along the edges. Stir in the bowl of cooked vegetables and continue to cook on medium-high setting, stirring every 2 minutes for about 10 minutes.

Butter some Italian bread and set on the edges of a serving plate. Pour the contents of the skillet onto the plate.

Answer 3

Here's a yummy one:
Preheat oven to 350 degrees F.
Ingredients:
2 slices wood smoke bacon, diced
1 whole chicken, cut up or 2 lbs. chicken breast tenders, cut up in bite sized pieces
1/8th teaspoon saffron
1 tablespoon paprika
salt & pepper
2 lbs Italian sausage, half sweet, half hot
1 yellow onion, diced
2 to 3 green peppers, sliced
4 cups (1 quart) chicken broth
2 cups uncooked rice
1 cup green olives stuffed with pimento
1 cup frozen peas. (optional)

Brown bacon in large skillet. Season chicken with salt, pepper, saffron, and paprika. Brown in bacon drippings.
Add sausage. Brown thoroughly. Add onion & green pepper. When onion is limp, transfer to casserole. Add chicken broth, bring to a boil. Add rice. Cover. Place in oven for 1 and 1/2 hours to 2 hours or until rice is cooked. (May be microwaved at this point for 5 minutes on high and 25 minutes on 50%). Stir in olives and peas.
Let stand 10 minutes. Serve.

Answer 4

Easy, get yourself a giant hot dog bun, and take everything you're talking about, and fry it up.

Treat the grn peprs/onins like a relish, and then put it on the bun with some Dijon Mustard.

Be careful on that burst of hot flavour when biting into the sausage..or split the sausage before cooking.

Answer 5

Chicken Breasts Stuffed with Italian Sausage and Breadcrumbs:

Tangy sourdough bread adds intriguing flavor to the herbed sausage mixture. Total time: 35 minutes.

1 (4-ounce) Italian sausage link
1/4 cup finely chopped onion
2 tablespoons finely chopped celery
1/4 cup dry white wine
1 (1 1/2-ounce) slice sourdough bread, toasted and crusts removed
1 garlic clove, halved
1 tablespoon minced fresh parsley
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
2 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
1/2 cup fat-free, less-sodium chicken broth

Remove casing from sausage; crumble sausage. Heat a large nonstick skillet over medium-high heat. Add sausage, onion, and celery; sauté 5 minutes or until sausage is browned and onion is golden. Add wine to pan; cook 1 minute or until most of liquid is absorbed.

Rub each side of bread with cut sides of garlic; discard garlic. Coarsely crumble bread; add to sausage mixture. Stir in parsley, 1/4 teaspoon salt, and pepper. Let stand 5 minutes or until liquid is absorbed; toss to combine.

Place each chicken breast half between 2 sheets of plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Place half of stuffing on one side of each chicken breast half, leaving a 1-inch border around sides. Fold remaining half of each chicken breast over stuffing, and secure with wooden picks. Sprinkle chicken with remaining 1/4 teaspoon salt.

Heat a large skillet over medium-high heat. Coat the pan with cooking spray. Add stuffed chicken breast halves to pan; cook 3 minutes on each side. Add chicken broth, scraping pan to loosen browned bits. Cover, reduce heat, and simmer for 5 minutes or until chicken is done. Remove the wooden picks; slice breasts in half. Serve immediately.

Yield: 4 servings (serving size: 1/2 chicken breast)

Answer 6

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